Heat the broth, basil, garlic powder, hot pepper sauce and tomatoes in a 3-quart saucepan over medium-high heat to a boil. Stir in the rice. Reduce the heat to low. Cover and cook for 20 minutes.
Stir in the peas and turkey. Cover and cook for 5 minutes or until the rice is tender.
Originally Submitted
2/9/2011
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